Spring time treats and sweets!

Triple White Chocolate Cupcake

Earlier this week I mentioned I had found my new favorite cupcake, and I said I would share it soon. You aren’t still mad at me for holding out right? ;) Today I’m back to share it! Triple white chocolate cupcakes. Go ahead a say that a few times….t-r-i-p-l-e…w-h-i-t-e…c-h-o-c-o-l-a-t-e…c-u-p-c-a-k-e-s White chocolate cake, stuffed with a white chocolate truffle, and topped with a white chocolate cream cheese. The white chocolate cream cheese icing is smooth and delicious…and the white chocolate truffle hidden in the middle takes these to a whole new level. Yuuummmmmmm. If there ever was an official mommy cupcake this would be it. I’m not playing around here :)

I decorated these to coordinate with a recent ladies night in I hosted…but they are just as awesome nakey. Don’t even stress about making them pretty their so yummy, they’ll be gone before anybody notices what they looked like anyway! What I really love about this icing is that it’s really easy to make, easy to work with, and has lots of possibilities. I have many different flavor combos I want to try adding to the white chocolate icing. I already posted white chocolate pumpkin icing, which I just added a pumpkin spice flavor creations. Just think of the possibilities….peppermint? Oh yes, coming soon.

Of course since white chocolate is my fav, I’ve made white chocolate icing in the past… and it was good but it just wasn’t perfect. I couldn’t find a very easy way of flavoring the icing with the white chocolate and after lots of trial and error I made a pretty good white chocolate buttercream, but it was still a pain to make and store. Just a few minutes in the fridge would harden the chocolate and the icing never went back to a nice soft icing.

So when I came across Philadelphia’s new white chocolate Indulgence, I knew I just had to make it into an icing. What kinda of person would I be if I didn’t?! White chocolate cream cheese, I’m completely convinced this came straight from heaven, seriously St. Peter has to actually open the gates of heaven and allow shipments of these to fly down and grace our supermarkets weekly. And we thought those Philadelphia commercials of angels eating cream cheese on clouds were just paid actors and digital effects…..clearly there was more then we knew going on.

Some how I lost my step by step photos I took of the process?! I managed to find a few to share with you…sorry about the lack of nice step by step photos.

Here’s what your going to need to bake up a batch of these heavenly mommy cupcakes:

Step 3: Add 3TBS of batter to each cupcake liner, bake for 16-18 minutes. When done the top will just start to turn golden and should spring back when touched. Toothpick will come out clean of course. Let cool.
Step 4: Once cool, core your cupcakes to create room for the truffle. I like to do so using a large round icing tip. Just insert and pull out to remove a small amount of cake. Then push your truffles down inside.

Step 2: Add in 4 cups of powdered sugar one cup at a time, beating in between each one.

Step 3: Add in milk 1TBS at a time until desired consistency. I like my icing to be on the stiff side so I only add 4.

That’s it! So easy right? These cupcakes went over so well for ladies night…and almost everybody that tried them has already requested the recipe. So if your hosting a girls night or just need a good cupcake (or 10) and a glass of wine…these little ladies are perfect. My best advice for these however….hide them from the kids…and maybe the hubby. ;)

Just one more thing…remember since these are cream cheese based you will need to store these in the fridge. Just pull them out and let sit for about an hour before serving so the icing may soften up again.

Add 3TBS of batter to each cupcake liner, bake for 16-18 minutes at 350 degrees F. When done the top will just start to turn golden and should spring back when touched. Toothpick will come out clean.

Once cool, core your cupcakes to create room for the truffle. One way to do so is to use a large round icing tip. Just insert and pull out to remove a small amount of cake. Then push your truffles down inside.

Hello Donna! The topper on these cupcakes is actually VERY simple. It’s a purple Wilton candy melt. I placed them on wax paper and then warm them microwave for just a few seconds until they just started to soften. Then I poured sprinkles over them…let them harden back up…remove them…and poured excess sprinkles back into the container! Easy – and super cute!

Hello. I have been dreaming about a white chocolate cupcake and found yours!!! I’m curious to know if i can actually insert the chocolate in the batter before baking. This way is is nice and gooey. What are your thoughts on that? Also, can I use a Wilton Candy melt instead of the Lindt truffle?